Raw Snicker Bar Bites

INGREDIENTS

FOR THE BASE

• 1 cup cashews

• ½ cup gluten free oats

• ½ cup desiccated coconut

• ¼ cup rice malt syrup

• 2 tablespoons peanut butter

• 1 teaspoon vanilla extract

• pinch of salt

FOR THE CARAMEL

• 2 cups / 20 Medjool dates, pitted

• ⅓ cup melted coconut oil

• pinch of salt

• 2 tablespoons almond butter

• 1 tablespoon tahini

• 1 tablespoon maple syrup

• ½ cup crushed peanuts

FOR THE CHOCOLATE LAYER

• 3 tablespoons raw cacao powder

• 3 tablespoons melted coconut oil

• 2 tablespoons maple syrup

INSTRUCTIONS

BASE

1. Line a square cake tin with baking paper or plastic wrap. Place all base ingredients into a food processor and pulse until well combined into a dough (this may take a few minutes), if needed add a tablespoon of water to ensure dough sticks well together. Cover and place in freezer to set until quite firm.

CARAMEL

1. Place dates, coconut oil and salt into food processor and blitz into a thick, paste like consistency. Add the almond butter, tahini, maple syrup, salt and blend a further couple of minutes until a smooth, thick caramel. Remove from processor and combine crushed peanuts in with a spoon (or knead in using your hands). Press down evenly over the base layer and place back in the freezer to set until quite firm.

CHOCOLATE LAYER

1. In a bowl whisk together the cacao, melted coconut oil, maple syrup and pour over the top of the caramel layer.  Place back in the freezer to set.

2. Once firm, cut into 16 squares and store and serve straight from the freezer.

Makes 16 squares